Fudge is a very festive treat for everyone and suitable for most occasions. Years ago, making fudge was a complex and time consuming process, with special days set aside for fudge making. These recipes were often passed down through generations and shared by the proud cook at annual church bazaars, festivals, pitch-ins and family gatherings. If you received home made fudge, you were special.
But, these recipes included ingredients such as evaporated milk, corn syrup, cocoa and a few other ingredients unique to the cook. It was important to know how to test your fudge and cook it at a proper and consistent temperature. For some – myself included – it was more trouble than it was worth, and easier to wait until next year’s Bazaar to buy some more.
Today, there is a much simpler method for making fudge. The exact science of boiling, temperature consistency, and cooling down has been eliminated making it safe and fun for children to make on their own with little supervision.
This recipe makes a huge batch, so it is perfect for gift giving.
Holiday Black Forest No-Cook Fudge
2 cups sifted confectioners’ sugar
2 tsp (cold) half & half
1 tub dark chocolate frosting
1 tub vanilla frosting
1 tsp rum extract
1 cup candied cherries, red
¼ cup finely chopped walnuts
½ cup shredded coconut (optional)
In a large bowl, blend the confectioners’ sugar, half & half and dark chocolate frosting with a spoon. Try not to stir the mixture too much, keeping it thick, but creamy. Add the cherries and walnuts, and set aside.
Add the rum extract to the vanilla frosting, and stir until it is well blended. If the fudge appears to be too thin, gradually add more confectioners’ sugar until you achieve a thicker consistency to your liking.
Slowly fold the vanilla/rum frosting into the dark chocolate frosting until you have a nice marbleized effect. At this point, you may add the coconut if you so desire.
Freeze the fudge in a covered 9″ x 13″ pan and allow to chill for at least two hours. When you are ready to serve, remove it from the freezer, and it will return to a nice cream – but firm texture in no time. The fudge can be stored frozen for two months.